Leftover turkey noodle soup is the best thing to happen after a holiday dinner. The turkey carcass simmers into a rich, golden broth, and the leftover meat, soft egg noodles, carrots and celery turn it into a cozy meal that feels completely new. Nothing goes to waste, and everyone gets a warm bowl after the feast.
A post-Thanksgiving tradition
In many American homes, turkey soup is as much a part of Thanksgiving weekend as pie for breakfast. The day after the holiday, the carcass goes into the pot while the family relaxes, and by evening there is soup for everyone.
Make broth from the carcass
The roasted bones are full of flavor and gelatin. Break the carcass into pieces so it fits in the pot, cover with water and simmer gently for two to three hours with onion, carrot, celery and bay leaves. Do not let it boil hard, or the broth turns cloudy. Strain and skim off the fat.
No carcass? No problem
Use 10 cups of good store-bought chicken or turkey broth. Simmer it for 15 minutes with a few sprigs of thyme and a bay leaf to give it a homemade taste.
Dark and white meat
Use a mix of both. Dark meat adds richness, and white meat stays tender as long as it is added at the end and only heated through.
Cooking the noodles
Wide egg noodles are classic and comforting. Cook them right in the broth for the best flavor, or separately if you want leftovers that are not mushy. Rice, small pasta or even leftover stuffing croutons work too.
Holiday herbs
Thyme and sage echo the flavors of the holiday dinner. A little fresh parsley and a squeeze of lemon at the end make the soup taste lighter after a rich meal.
Use other leftovers
Leftover roasted vegetables, a spoon of gravy or some mashed potatoes stirred in will add body and flavor. Leftover cranberry sauce is great on the side with crusty bread.
Freezing the broth
Turkey broth freezes beautifully for up to 6 months. Freeze it in quart containers and you will have homemade stock ready for soups all winter.
Creamy turkey soup
For a creamy version, make a roux with 3 tablespoons each of butter and flour before adding the broth, then stir in a cup of cream at the end.
Turkey and wild rice
Replace the noodles with a cup of wild rice blend simmered for 40 minutes for a nutty Midwest-style soup.
Serving ideas
Serve with leftover dinner rolls, crackers or a simple salad. For more chicken-style bowls, try our chicken and rice soup or the creamy chicken pot pie soup.
Food safety
Use leftover turkey within 3 to 4 days of the holiday dinner, or freeze it. Cool the broth quickly before refrigerating.
Keeping leftovers
The soup keeps for 4 days in the fridge. Freeze it without the noodles for up to 3 months.
Skimming the fat
Turkey broth releases a layer of fat. Chill the strained broth overnight and lift off the solid fat the next morning, or skim it with a ladle while warm. The soup will taste cleaner and lighter after the rich holiday meal.
Frequently asked questions
How long should I simmer the turkey carcass?
Two to three hours gives a rich broth. Longer is fine, as long as it barely simmers.
Can I use smoked turkey?
Yes. Smoked turkey gives the soup a delicious smoky flavor; reduce the salt.
Can I make it in a slow cooker?
Yes. Cook the carcass broth on low for 8 to 10 hours, strain, then finish the soup on the stove.
